Bundt Cake has evolved! This decadent version of a perennial favorite is simply divine, with it's moist carrot cake and rum-buttermilk glaze. Perfect for a Holiday dinner, to take to a party, or anytime you want something sweet. Carrot Bundt Cake with Rum Glaze
INSTRUCTIONS:
PREPARE INGREDIENTS AND EQUIPMENT: Preheat oven to 325 degrees. Grate Lemon Zest. Peel and grate carrots. Butter Bundt pan or spray with PAM. Separate eggs (yolks in one bowl, whites in another)
MAKE THE GLAZE: Combine Glaze ingredients in a small mixingbowl
and beat until well blended and smooth. Set aside.
MIX DRY INGREDIENTS: Mix sugar, flour, baking powder, salt and nutmeg in a medium sized mixing bowl. Mix until well blended.
MIX WET INGREDIENTS: Beat together oil and egg yolks. Add carrots and nuts.
BLEND WELL: Mix wet ingredients into dry ingredients and blend well into a batter.
INSTRUCTIONS:
PREPARE INGREDIENTS AND EQUIPMENT: Preheat oven to 325 degrees. Grate Lemon Zest. Peel and grate carrots. Butter Bundt pan or spray with PAM. Separate eggs (yolks in one bowl, whites in another)
MAKE THE GLAZE: Combine Glaze ingredients in a small mixing
MIX DRY INGREDIENTS: Mix sugar, flour, baking powder, salt and nutmeg in a medium sized mixing bowl. Mix until well blended.
MIX WET INGREDIENTS: Beat together oil and egg yolks. Add carrots and nuts.
BLEND WELL: Mix wet ingredients into dry ingredients and blend well into a batter.
BEAT EGG WHITES: Whip egg whites in a clean bowl (any grease on the bowl or beaters will keep whites from peaking) until stiff peaks form. Gently FOLD egg whites into the carrot batter until well mixed. DO NOT BEAT!
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BAKE THE CAKE - Pour into greased bundt pan. Bake at 325 degrees for 1 1/2 - 1 3/4 hour. Remove from oven when a toothpick, inserted into the center, comes out clean. Let cool for 10 minutes. Loosen sides gently. Invert cake onto a platter. Spoon glaze over cake while cake is still hot. Let cool completely before serving.
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